Better Than Cracker Barrel Hashbrown Casserole

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, mix cream of chicken soup, sour cream, melted butter, salt, and black pepper until smooth.
3. Stir in the thawed hashbrowns, diced onion, and shredded cheddar cheese until evenly combined.
4. Spread the mixture evenly into the prepared baking dish.
5. Sprinkle extra cheese or crushed crackers over the top if using.
6. Bake uncovered for 40–45 minutes, until bubbly and golden brown.
7. Let rest for 5 minutes before serving to allow the casserole to set.

Variations

• Add cooked bacon or diced ham for a heartier casserole.
• Mix in shredded mozzarella or Colby Jack for extra melt and stretch.
• Use cream of mushroom soup for a deeper, savory flavor.
• Add a pinch of garlic powder or paprika for subtle seasoning depth.

Tips

• Make sure hashbrowns are fully thawed to avoid excess moisture.
• Freshly shredded cheese melts more smoothly than pre-shredded.
• Letting the casserole rest before serving improves texture and creaminess.
• This dish reheats beautifully and tastes just as good the next day.